Heat oven to 180c. Dry fry duck legs in ovenproof pan or casserole dish on a low heat for a good 10-15mins, turning one, until coloured all over. Remove from the pan and add sugar to the fat in the pan and cook until caramelised, then add the curry paste and cook for a few mins. Stir in the coconut milk and half a can of water. Simmer and stir until all combined, then add fish sauce and lime leaves.put the duck legs in the pan and cook for 1.5 hours until duck really tender. Put the duck legs in a sieving dish, remove fat from sauce. Place pan back on heat and add pineapple for 2 mins add more fish sauce and salt and sugar to your own taste, just before serving stir in half the chilli and half the basil leaves. Serve with jasmine rice scattering the rest of chilli and basil leaves on the rice.
You can prepare the recipe upto just before removing fat upto 2 days in advance.
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